This method works so well for a few reasons: First, salting draws water out of the vegetables, so they’re more flavorful. Then squeezing expels more water and relaxes them into a crunchy-but-silky state. A final seasoning then has even more impact: The veg have been primed to absorb the rice vinegar and salt.
Recipe information
Yield
4 servings
Ingredients
6
¼
¼
2
Preparation
Step 1
Combine vegetables and onion in a medium bowl; season generously with salt. Let sit until they start to release their water, 8–10 minutes, then begin to massage, gently at first so they don’t break, then harder as they begin to expel their liquid, until softened to about the texture of coleslaw. Pour off all excess liquid and add vinegar and oil; toss to coat. Taste and season with more salt if needed.
Step 2
Do Ahead: Slaw can be made 3 days ahead. Cover and chill.